Just a little sugar makes this buttermilk biscuit recipe slightly sweet—perfect for shortcakes. And a sprinkling of coarse turbinado sugar on top adds sparkle and sweetness. Just like for savory biscuits, the secret to tender shortcakes is to use real butter, straight from the refrigerator, and to cut it into the flour until it’s the size of peas.
Servings: Makes 6 servings
2½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon salt
6 tablespoons cold butter, cut into ½-inch pieces
2/3 cup plus 2 tablespoons buttermilk, divided
3 tablespoons turbinado sugar
1. Preheat oven to 450º. Line a baking sheet with parchment paper.
2. In a large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
3. Stir in 2/3 cup buttermilk. Dough will be quite crumbly. Turn out onto a work surface, and knead until dough comes together, about 2 minutes. Roll out to 1-inch thickness. Using a 2¾-inch round cutter, cut out 6 circles, rerolling dough as necessary.
4. Place circles on prepared baking sheet. Brush with remaining 2 tablespoons buttermilk; sprinkle with turbinado sugar. Bake for 12 minutes or until golden brown. Cool on a wire rack.
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